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Crispy potato cakes filled with gooey cheese and vibrant green chile, paired with a tangy green chile sour cream dip, make for a Southwest-inspired side dish that’s perfect for any occasion. The crunchy exterior balances perfectly with the creamy, cheesy interior for a flavor-packed bite every time.
The first time I made these, they were gone within minutes. Now, they’ve become a game day go-to and make appearances at family gatherings.
Ingredients
- Potato Cake Mixture
- 1 large potato peeled: forms the base of the cakes adds starch for structure
- Cream cheese 2 to 3 tablespoons: adds creaminess holds the mixture together
- Shredded cheese quantity as desired: brings richness and melty texture
- Minced garlic to taste: boosts savory flavor
- Garlic salt to taste: adds a seasoned punch
- Black pepper to taste: balances and enhances flavor
- Finely chopped green chile to taste: provides a mild heat with a fresh savory note
- Optional finely diced onion: optional for extra texture and flavor
- For Cooking
- Vegetable oil for frying: ensures a crisp golden exterior
- Green Chile Sour Cream
- Sour cream: cool and creamy dipping sauce
- Finely chopped green chile: ties the dipping sauce to the main dish
- Black pepper to taste: subtle seasoning for balance
How To Make Green Chile Cheese Potato Cakes
- Prepare the Potato:
- Peel the potato and microwave on high for around 5 minutes to tenderize it. Allow it to cool for a few minutes before shredding with a box grater. If using frozen hash browns instead, make sure they are completely thawed and drained of excess moisture.
- Mix the Ingredients:
- In a mixing bowl, combine the shredded potato cream cheese shredded cheese minced garlic green chile garlic salt and black pepper. Add finely diced onion if desired. Use your hands or a spatula to mix thoroughly ensuring the ingredients are evenly blended.
- Form and Fry the Cakes:
- Heat a thin layer of vegetable oil in a nonstick skillet over medium heat. Shape the potato mixture into small cakes or one large pancake-style patty. Place them into the hot oil and cook for 3 to 4 minutes on each side until golden brown and crispy. Be careful not to overcrowd the pan.
- Make the Green Chile Sour Cream:
- While the cakes cook stir together sour cream finely chopped green chile and a dash of black pepper in a small bowl. Taste and adjust seasoning as needed. Serve alongside the potato cakes for dipping.
- Serve and Enjoy:
- Once fried transfer the cakes to a paper towel-lined plate to absorb excess oil. Serve warm with the green chile sour cream on the side.
Storage Tips
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat place them back in a little oil in a skillet to restore crispiness or pop them in an oven at 350 degrees F.
Ingredient Substitutions
If green chiles are unavailable diced jalapeños or even roasted bell peppers can work. Cream cheese can be swapped for regular cheese or vegan cream cheese for a dairy-free option.
Serving Suggestions
Pair these potato cakes with fresh avocado slices or a mild green salad for a complete meal. They also make for a fantastic appetizer served with a variety of dipping sauces like salsa ranch or guacamole.
This dish is a love letter to Southwestern cuisine with its use of bold flavors like green chiles and garlic. From the crispy exterior to the creamy and cheesy filling this recipe is both comforting and exciting full of regional charm. A crowd-pleaser for all occasions it celebrates simple ingredients elevated with just the right balance of spice and texture.
Recipe FAQs
- → How can I make these potato cakes spicier?
To add more spice, increase the amount of green chile or add a pinch of cayenne pepper. You can also include jalapeños or hot sauce to the mixture for an extra kick.
- → Can I substitute fresh potato with frozen hash browns?
Yes, you can use thawed frozen hash browns as a quicker alternative to fresh potatoes. Ensure they are well thawed and excess moisture is removed for the best texture.
- → What cheese works best in this dish?
Cheddar, Monterey Jack, or a blend of Mexican-style shredded cheeses work well. Feel free to experiment with your favorite melting cheese.
- → Can these cakes be baked instead of fried?
Yes, you can bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and crisp.
- → How can I store and reheat leftover potato cakes?
Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore their crispy texture.
- → Is it possible to make these cakes ahead of time?
Yes, you can prepare the mixture ahead and store it in the refrigerator until ready to cook. Alternatively, shape the cakes and refrigerate them for up to a day before frying or baking.